In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes, or until it becomes translucent.

Stir in 3 minced garlic cloves and cook for another minute, until fragrant and golden.

Add 1 pound of ground beef to the pot, breaking it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and no longer pink.

Pour in 15 ounces of crushed tomatoes and 8 ounces of tomato sauce. Stir to combine, then add 1 cup of beef broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and seasoning with salt and pepper to taste.

Increase heat to bring the mixture to a gentle simmer, allowing it to bubble on low for about 10 minutes.

Gently stir in 20 ounces of refrigerated cheese ravioli, ensuring they are well-coated with the sauce. Cover the pot with a lid and let it cook for 7-9 minutes on medium heat.

Reduce the heat to low and stir in 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese. Allow the sauce to heat through for another 2-3 minutes until creamy and well combined.

Remove from heat and garnish with fresh basil or parsley if desired. Serve hot with garlic bread or a side salad.